I made use of my donut pan again! Yay! This time, the batter came out to be more than just the 6 that the pan has room for so I might have made them very full when putting the batter in… in turn, the outcome was a donut on one end but a muffin top, kind of, on the other end. Haha, who cares, it’s fun. The flavor was delicious and my dad loved these! He asked me why I didn’t bring more home when I went to visit them on Sunday. He said he could have eaten a whole bunch and more.. as long as he had milk (I don’t know what his obsession is with eating pastries or baked goods with milk. It’s like, he must have milk with it. Strange man haha).
My mom loved that these were’t overly sweet and that they had a subtle cinnamon flavor. I kind of expected them to turn out even more cinnamony, but my parents ensured that the cinnamon flavor was perfect – not overbearing with just the right amount of pow. I guess it’s just me, I am known for dumping a whole bunch of cinnamon into everything I eat though… that’s my obsession I guess. I just love the flavor though. Plus I love the fact that cinnamon helps balance out blood sugar, so I don’t feel as bad eating more sweeter foods. You already know how big of a yogurt obsessed freak I am. Sadly, there is quite a bit of natural occurring sugars in yogurt. Sigh.
Neither one of my parents could tell these donuts were also vegan! Well, they could be vegan anyway, I made them non-vegan but they could very easily be made vegan by using dairy-free yogurt (I used regular plain nonfat yogurt… not Greek *gasp* I know, I know). Also, you could use plant-based protein powder such as hemp for this one. I used Jay Robb’s whey, so I guess these weren’t vegan at all for me, but I have baked with hemp protein powders before with similar results as whey.
This recipe was adapted from Meatless Monday.
Apple Protein Donuts
Keywords: bread breakfast snack high protein low sugar no sugar added low-fat vegan
Ingredients (7 donuts)
- 1 medium apple, peeled and chopped
- 1 teaspoon ground cinnamon
- 1.5 tablespoons NuNaturals Stevia baking blend
- 1/3 cup vanilla protein powder (I used Jay Robb)
- 1/3 cup spelt flour
- 1/3 cup oat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 flax egg (1 Tbsp flaxmeal + 3 Tbsp warm water, mixed together and set aside for 10 minutes)
- 3/4 cup nonfat plain yogurt (or nondairy yogurt)
- 1/2 tablespoon coconut oil
- 1 tablespoon applesauce
- 1 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave nectar
Preheat oven to 400 degrees. Prepare a donut pan with a light coating of nonstick cooking spray.
Toss apples with cinnamon and stevia and set aside.
Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.
Place the flax egg, yogurt, oil, lemon juice and agave nectar together in a small bowl and whisk to combine.
Carefully add the yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.
If using a donut pan, divide the cinnamon sugar apples evenly amongst donut cups. Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.
Nutritional Stats per 1/7th of recipe (1 donut): 110 calories, 2g fat, 15g carbs, 2.2g sugar, 8g protein.
Kammie wants to know:
Have you ever made donuts?
What’s your favorite donut flavor?
Let me know in the comments below!
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